SOUS CHEF - BẾP PHÓ

Position Summary Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. As Sous Chef you will maintain the highest standards of all food preparation, service and hygiene according to the standards of the property. The leadership team will look to you to lead by example through a hands on approach, maintaining team spirit and cultivating a positive working environment. Through constantly monitoring the quality, taste and presentation, you will ensure only the highest quality of food is prepared and served in the property. You will also minimize waste by closely controlling the ordering and storage of inventory, portion sizes, and the refrigeration and recycling of leftovers. You will be responsible for setting and implementing the hygiene standards in the kitchen, as well as ensuring good personal grooming of all kitchen team members. Additionally you will participate in weekly strategy meetings with the Executive Chef, and help to ensure that expenses, purchases, and requisitions are within budget limits

- Được làm việc trong môi trường năng động, chuyên nghiệp , chế độ làm việc 5 ngày/tuần

- Cơ hội phát triển tối đa khả năng bản thân

- Cơ hội thăng tiến cao

- Được hưởng các chế độ hấp dẫn từ phí công ty, cơ hội được làm việc, học tập , task forces ở nước ngoài

- Các quyền lợi khác theo luật định Việt Nam.

- Cơ hội thuyên chuyển làm việc  giữa các Hotels resort trong nước và nước ngoài  trong cùng tập đoàn với hơn 500 quốc gia